Chorizo Sausage and Rice Bake

Heat 2 tablespoons oil in a heavy based flameproof casserole over medium heat until hot. Add onion and cook, stirring often, for 3 to 4 minutes or until tender. Add rice and garlic and cook, stirring, for 2 minutes or until rice is coated in oil mixture. Add stock and tomatoes, bring to the boil and cover. Bake in the oven for 30 minutes or until rice is just cooked through. Meanwhile, heat remaining 1 tablespoon oil in a non-stick frying pan over medium heat. Cook sausages, turning occasionally, for 8 to 10 minutes or until cooked through. Transfer to a plate lined with paper towel. Cut into 2cm-thick slices. Remove risotto from oven. Add sausages and parmesan, stir to combine. Season with salt and pepper. Top with basil and serve.